Yetakelt Wat (Potato and Tomato Stew)
Serves: 8
Prep Time: 15 min
Cook Time: 40 min
Ingredients
2 Cups
Spanish onions, small diced
1 Tbls.
Garlic, minced
2 Tsp.
Berbere
2 Tsp.
Paprika
1/2 Cup
Niter kebbeh
2 Cups
Baby carrots, cut on the bias
3 Cups
Yukon gold potatoes, peeled and cut 3/4-inch dice
2 Cups
Tomatoes, peeled and diced
1/8 Cup
Tomato paste
4 Cups
Vegetable stock
To Taste
Salt and pepper
2 Cups
French green beans (for garnish)
2 Cups
Frozen peas (for garnish)
1/4 Cup
Fresh chopped parsley (for garnish)
Directions
1
Sauté the onions, garlic, berbere, and paprika in the niter kebbeh for 2 minutes.
2
Add the carrots and potatoes and continue to sauté for about 10 minutes more, stirring occasionally to prevent burning.
3
Add the chopped tomatoes, tomato paste and vegetable stock.
4
Bring to a boil and then reduce heat and simmer until all of the vegetables are tender and the stew is thickened.
5
Season with salt and pepper.
6
Add the green beans, peas and parsley and season to taste.
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